Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

Method

Heat the oil in a medium pan, sauté the mushrooms for 2-3 mins, then stir in the quinoa. Keeping the vegetable stock warm in a separate pan on a low heat, add a ladle of the stock and stir until absorbed. Stir in the rice and repeat again with the stock, until all the stock has been used up and the rice and quinoa are tender and cooked.

Stir in the thyme leaves, then divide between 4 plates or bowls. Serve topped with grated Parmesan and rocket leaves.

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Comments, questions and tips

I've cooked this dish several times (5:2 diet days although I would definitely eat it on a normal day as well) and it's easy, filling and tasty. I usually add onion as I would for any risotto dish and the thyme is essential, although you could also consider tarragon. I also use a lot more mushrooms than called for in the recipe - just because I want to increase the vegetable content.

andriaph

6th Feb, 2016

3.8

Very nice dish, even though I think it needed a tad more taste to it. might add some coconut cream or some more herbs next time. Quinoa was a great addition though

hollys2002

11th Oct, 2015

3.8

Really enjoyed this. I took hints and tips from others and added onion, garlic and a squeeze of lemon. I also cut the thyme down to a minimum as I'm not keen on it. But the finished product was lovely. The addition of quinoa is an excellent alternative to a full rice dish.

lobsterpot1

21st Jan, 2015

2.55

Not the best risotto I have tasted but not bad for a low calorie recipe.

cmangan

14th Mar, 2014

5.05

I made this last night for my husband and I, who are on a low calorie diet, and it was lovely. I pierced two cloves of garlic with a knife and added them whole during the cooking process for flavour and fished them out at the end before serving. I also added some diced chicken, which I browned off in a pan before I fried the mushrooms, because we wanted some protein in our diet, and the combination of chicken and mushroom was delicious. I used fresh lemon thyme for extra zing and put loads in during cooking and extra to garnish. It really does benefit from a big pinch of sea salt and a generous amount of black pepper as well. It was super tasty and, for under 600 calories, I will definitely be making this again and experimenting with different flavours.

stcfstrox

22nd Jan, 2014

5.05

I made this without the quinoa because my local store didn't stock it and it was lovely! My whole family ate it and they loved it. Will be making this more often, so easy and so filling.

ibrownshoes

14th Jan, 2014

1.05

Absolutely terrible recipe.
Zero taste
Awful texture
Waste of time.

stcfstrox

22nd Jan, 2014

5.05

You obviously cooked it wrong somehow, as my younger 16 year old sister won't eat something that tastes bad and she ate the whole thing before I'd finished dishing everyones out.

caroljefferson

24th Jul, 2013

scrummy! added onion and red pepper and used brown rice

stingray11

29th May, 2013

5.05

Really nice twist on risotto with the combination of quinoa and rice. I sweated off some onions first before adding the mushrooms and then added some white wine before adding the stock to give it more of a traditional risotto flavour. Very nice and would definitely make again.

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I added garlic, shallot and white wine. Also used 'bouquet garni' in stead of vegetable stock. It turned out really flavourful. The texture of the mushrooms turns out a bit mushy, being cooked so long... I think next time I will not cook with the rice and remove them from the pan before adding quinoa, rice and wine or stock.

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